Lebanese Spiced Fish with Fragrant Rice

Ingredients

• 500g (1.1 lb) white fish fillets (such as cod or haddock) 500g (1.1 lb) white fish fillets (such as cod or haddock)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) fish stock 2 cups (470ml) fish stock
• 1 bay leaf 1 bay leaf
• 1/4 cup (30g) toasted almonds, chopped 1/4 cup (30g) toasted almonds, chopped
• Fresh parsley, for garnish Fresh parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
2. 2.
   Rub the spice mixture onto both sides of the fish fillets and let them marinate for 15 minutes.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the fish fillets and cook for 3-4 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.
5. 5.
   Add the rice to the skillet and stir to coat it with the onion and garlic mixture.
6. 6.
   Pour in the fish stock and add the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
7. 7.
   While the rice is cooking, heat a small skillet over medium heat. Add the chopped almonds and toast them until golden brown. Set aside.
8. 8.
   In the same skillet, add a bit of olive oil and sauté the sliced onions until caramelized.
9. 9.
   To serve, place a portion of the fragrant rice on a plate, top with a piece of pan-fried fish, and garnish with caramelized onions, toasted almonds, and fresh parsley. Serve with lemon wedges on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Pat them dry before marinating to ensure the spices adhere well.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Almonds — Toast the almonds in a dry skillet over medium heat, stirring frequently to prevent burning. Watch them closely as they can quickly turn from golden to burnt.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• If you prefer a milder flavor, reduce the amount of spices used.
• Serve the Sayadieh with a side of fresh salad or steamed vegetables for a complete meal.
• Substitute the white fish with salmon or any other firm-fleshed fish of your choice.
• To save time, you can use pre-made fish stock instead of making it from scratch.

Serving advice

Serve the Lebanese Spiced Fish with Fragrant Rice hot, garnished with caramelized onions, toasted almonds, and fresh parsley. Squeeze a lemon wedge over the fish just before eating to add a refreshing citrusy flavor.

Presentation advice

Arrange the fragrant rice on a large serving platter, place the pan-fried fish fillets on top, and sprinkle the caramelized onions and toasted almonds over the dish. Garnish with fresh parsley for a pop of color. Serve with lemon wedges on the side.